Deviled eggs get a fiery upgrade with shredded buffalo chicken mixed into the creamy yolk filling. It's a high-protein appetizer that delivers all the flavor of buffalo wings—tangy hot sauce, savory chicken, creamy dressing, and a punch of blue cheese —in one perfect bite. Ideal for game days, potlucks, or finger-food spreads.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 mins12 deviled eggs
For the Deviled Eggs
6 large eggs
½ cup cooked chicken, finely shredded (rotisserie or poached)
2 tbsp hot sauce (like Frank’s RedHot)
1 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1 tsp Dijon mustard (optional)
1 tbsp crumbled blue cheese
Salt & pepper, to taste
For Garnish
Extra blue cheese crumbles
Chopped chives or celery leaves
Extra hot sauce, for drizzle
Paprika, for dusting (optional)
Boil the Eggs
1
Place eggs in a saucepan and cover with cold water.
Bring to a boil, cover, then turn off heat and let sit for 10 minutes .
Transfer to an ice bath and cool completely before peeling.
Prep the Filling
2
Slice eggs in half lengthwise and gently scoop out yolks into a bowl.
Mash yolks with mayonnaise , sour cream , mustard , hot sauce , and blue cheese until smooth.
Fold in the shredded chicken . Season with salt and pepper to taste.
Fill and Garnish
3
Spoon or pipe filling back into the egg whites using a pastry bag or zip-top bag with the tip cut off.
Garnish with blue cheese crumbles , chopped chives , and a small drizzle of hot sauce .
Optional: dust lightly with paprika for color.
Serving Suggestions
4
Serve chilled or at room temperature on a platter of celery sticks or lettuce leaves
Pair with ranch dip , crudités , or beer
Tips & Variations
5
Not a blue cheese fan? Substitute with shredded cheddar or ranch dressing
Make ahead: Prepare up to 1 day in advance and cover tightly in the fridge
Want heat control? Use mild buffalo sauce or mix with a touch of honey
Ingredients 12 deviled eggs
For the Deviled Eggs
6 large eggs
½ cup cooked chicken, finely shredded (rotisserie or poached)
2 tbsp hot sauce (like Frank’s RedHot)
1 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1 tsp Dijon mustard (optional)
1 tbsp crumbled blue cheese
Salt & pepper, to taste
For Garnish
Extra blue cheese crumbles
Chopped chives or celery leaves
Extra hot sauce, for drizzle
Paprika, for dusting (optional)
Directions Boil the Eggs
1
Place eggs in a saucepan and cover with cold water.
Bring to a boil, cover, then turn off heat and let sit for 10 minutes .
Transfer to an ice bath and cool completely before peeling.
Prep the Filling
2
Slice eggs in half lengthwise and gently scoop out yolks into a bowl.
Mash yolks with mayonnaise , sour cream , mustard , hot sauce , and blue cheese until smooth.
Fold in the shredded chicken . Season with salt and pepper to taste.
Fill and Garnish
3
Spoon or pipe filling back into the egg whites using a pastry bag or zip-top bag with the tip cut off.
Garnish with blue cheese crumbles , chopped chives , and a small drizzle of hot sauce .
Optional: dust lightly with paprika for color.
Serving Suggestions
4
Serve chilled or at room temperature on a platter of celery sticks or lettuce leaves
Pair with ranch dip , crudités , or beer
Tips & Variations
5
Not a blue cheese fan? Substitute with shredded cheddar or ranch dressing
Make ahead: Prepare up to 1 day in advance and cover tightly in the fridge
Want heat control? Use mild buffalo sauce or mix with a touch of honey
Buffalo Chicken Deviled Eggs
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